ASSESSMENT OF PROCESSING TECHNIQUES FOR PAPAYA SPRAY DRYING

Abstract

Papaya (Carica papaya L) fruit post-harvest losses up to 40% have been reported in Sri Lanka. One of efficient preservation method used food industry is spray drying. This study was focused to select suitable carrier agent for papaya spray drying (Spray dryer – model L8) whether using Maltodextrin or Glucose syrup under three different temperature and three different carrier agent concentrations for achieving better quality. Processing temperature were applied as 60 ◦C, 80 ◦C and 100 ◦C and carrier agent concentration ratio as 7.4%, 11.5% and 15.3% were used. The results discovered that Ascorbic acid, Solubility, and pH were not significantly affected by Temperature and Concentration of carrier agent (p > 0.05). Only Titrable acidity, Moisture content and Rehydration time of Carica papaya showed significant difference among the Temperature and Concentration of career agent. Ascorbic acid and moisture content were decreased with increasing temperature. Rehydration time is not affected due to change of temperature but it was affected by change of concentration of carrier agent. Results revealed that better condition for papaya spray drying are 11.5% maltodextrin concentration at 80 ◦C processing temperature and 7.4% Glucose syrup concentration at 60 ◦C. Sensory evaluation also reveals overall acceptability with these conditions.